Breakfast at our B&B

Feijoa Fritters

These feijoa fritters are a firm favourite of my friend Debbie. Her granddad used to make them every autumn. These breakfast feijoa fritters are really feijoa filled pikelets and are best served quite warm.

Method
Melt the butter and allow to cool.
Mix the sugar, sifted flour, salt and baking powder in a bowl.
In a separate bowl beat egg and milk together.
Make a well in the dry ingredients, add egg and milk mixture and combine. Add the cooled melted butter and mix thoroughly. Finally, fold through the finally diced and mashed feijoas.
Add tablespoonfuls of the mixture to a medium-hot fry pan until bubbles start to appear. Flip and continue to cook until golden brown on both sides.
Transfer cooked fritters onto a paper-towel lined plate in the oven.
Serve warm with a sprinkling of icing sugar.

These are also very nice served with a dollop of lemon yogurt. We quite like to use the Puhoi lemon delicious yogurt.

Breakfast at our Bed and Breakfast

Breakfast Blueberries

We serve this blueberry sauce with our breakfast waffles. It can be made with both fresh or frozen blueberries. Frozen blueberries actually work best. Thick and sweet, this is a quick, easy sauce and perfect for topping waffles. We always serve the blueberries and waffles with a dollop of cream cheese.

Ingredients

1 1/2 cups blueberries (I prefer to use frozen)

1/2 cup water

1 tbsp sugar

1 tablespoons cornflour dissolved into 2 tablespoons water

1/2 teaspoon vanilla

Method

Place 1 cup of blueberries in a small saucepan. Cover with water and add sugar and vanilla. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.

Add the dissolved cornflour to the saucepan and bring the mixture to a boil. Turn the heat down and simmer for 2-3 minutes, or until sauce reaches desired consistency. Add more water, one tablespoon at a time, if the sauce gets too thick.

Remove from the heat. Add remaining 1/2 cup of blueberries and stir gently.

Breakfast at our B&B

Breakfast Muesli Cups

A recipe for a special little breakfast I found on Pinterest! They look gorgeous, are interesting, tasty, reasonably healthy and wonderfully simple! Our guests really enjoyed them as they were not too heavy or “cooked”. Great for a breakfast on the deck with good coffee, fresh fruit and a fruit smoothie (and a sneaky blueberry danish as well).

The toppings can changed around depending upon what is in season. I made these when we had no fresh berries at hand, so I used mandarins as well as bananas and grapes. It’s pretty important to use a tasty thick Greek style yogurt as the filling needs to be quite firm or the cups could get soggy.

Use whatever fruits are in season and nuts that take your fancy and enjoy.

Breakfast Muesli Cups

This recipe makes 4 -5 small tarts so I doubled it.

1 1/2 cups rolled oats

1/2 cup shredded coconut

2 tbsp chia seeds

1/2 tsp cinnamon

1/4 cup + 1 tbsp coconut oil (I used rice bran oil)

1/4 cup honey or maple syrup (I used a mixture of golden syrup and honey)

Breakfast at our B&B

Oven Baked Breakfast Rosti With Smoked Salmon

Thanks to Sarah Barnes from http://www.tamingtwins.com for this great recipe. These rostis are quick to whip up and they freeze beautifully. I slightly undercook the rostis so they can be freshened up in the oven for a couple of minutes.

These breakfast rostis are great to have on hand as a gluten-free option.

Ingredients

2.5kg potatoes

6 tsps wholegrain mustard

4 eggs

fresh dill chopped

Salt and pepper

200g butter

To serve

Sour cream

Avocado slices

Smoked salmon

Balsamic glaze

Salt and pepper

More fresh dill

Method

Preheat the oven to 200c.

Peel and grate the potatoes and then squeeze out all the liquid by piling the grated potato into a clean muslin cloth or tea towel and twisting it together into a ball, hard.

Stir in the mustard, beaten eggs, plenty of salt and black pepper.

Brush 2 muffin trays (24 holes) with the melted butter and pour the rest of the butter into the potato mixture and stir.

Divide the mixture between the tins, pressing down into each muffin hole.

Bake for about 20 minutes or until golden and crisp.

To serve

When the rosti are cooked, allow them to stand for 5 minutes, before loosening the edges with a round ended knife and ‘popping’ them out.

Fill the rostis with sour cream and top with slices of avocado, smoked salmon and a slice of fresh tomato. Sprinkle with fresh dill, a wee drizzle of balsamic glaze, salt and pepper.

I also serve these with bacon, tomato, avocado and basil

We take breakfast to our guests in their room where they can eat it in the lounge or on the deck enjoying the views out over the park and Hauraki gulf. We’re only 45 minutes from Auckland and close to Orewa, Warkworth and Matakana.

Breakfast at Mahurangi West Wing

During autumn we have a plethora of figs which grow wild down at one of our local beaches. I found this recipe on the Australian Broadcasting Corporation website and was really pleased with it. The vanilla with the figs makes for quite a decadent breakfast. The stewed figs also freeze well which means I can serve these to our guests all year round – well as long as they last without being gobbled up!

Please note the photo is not mine as I am hopeless with a camera, but this “found photo” is a pretty close rendition of how they looked.

I used slightly less honey than the recipe called for as I just found it a wee bit too sweet.

Breakfast Stewed Figs

Stewed Vanilla Infused Figs

These figs are great as a special breakfast with yogurt and cereal. Our guests also ate them as dessert!

Ingredients

2 tablespoons honey (I used 1 tbsp but I guess it would depend on the sweetness of the figs)
1 tablespoon water
1 vanilla bean (I used 1 tsp of vanilla extract)
2 strips of lemon zest
250g fresh figs

Method

Rinse the figs and pinch off the stems. Cut them in half.

Split the vanilla bean in half.

In a small saucepan, combine the honey, water, vanilla bean and lemon zest over a low flame.

Stir to dissolve the honey and turn off the heat.

Add the figs, gently toss them in the honey mixture, and let them rest, covered, for an hour.

Turn the heat to very low and gently simmer the figs for 30 to 40 minutes, turning them carefully so that they don’t fall apart but are just cooked through.

Remove the pan from the heat and let them cool to room temperature.

To serve, divide the figs between two bowls and spoon their pink syrup over them.

Come, enjoy and unwind. B&Bs are where you go to stay so you can enjoy a leisurely breakfast, without having to move. After all, breakfast is half of the name!

What some of our guests have said about our breakfasts.

Excellent breakfast and well stocked fridge. Amazing location on the edge of Mahurangi National Park.

The view is stunning. There is a feeling of being “away from it all” but without feeling isolated. Comfortable facilities. Lots of extra touches. Great breakfast – with so many options. Delightful alpacas and cat. Very considerate hosts.

We liked everything – it fitted our needs of a family of three (mum, dad and 8 years old son) very well. Beautiful views, comfortable, and some nice home made compotes (stewed fruits) that we all enjoyed. The extra draw card of this place is the countryside and animals – our son loved it!

Stunning views all around enhanced by the cheeky alpacas popping up for a photo opportunity. Thoughtful extras like dressing gowns,coffee machine,fruit bowl,fridge stocked with essentials.

That view! The owners were great and we were made to feel very welcome. Breakfast was awesome too.

We were looking for a nice quiet place to stay for the last few days on our trip here. Couldn’t have chosen better. The room (suite really) was self-contained, newly and tastefully furnished, and with beatiful sea views in either direction across the peninsular on which the house sits, on the edge of a national park. Breakfast was sumptuous, with local fresh fruit and pastries. The hosts were friendly and helpful. And the alpacas grazing in the field…

Great place to stay, great location, food was good and fantastic juice in the morning with really fresh pastrys yummy.

We only have one room for guests at our B&B, so as our only guests, you’ll enjoy all the peace and quiet Mahurangi West has to offer. The only things watching you as you eat your breakfast on your deck will be the alpacas!